MANHATTAN NY DELI AND BAGEL

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log). SECOND CONSECUTIVE VIOLATION.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were allowed to cool down. Foods cold holding improperly for more than 4 hours were discarded.//

6-1C: .04(6)(d)Observed rehydrated hash browns, roasted red peppers, sliced turkey, tuna salad, and pasta salad not cooling at a rate fast enough to reach 41F within the allowed time frame.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods were moved to freezer to cool down quickly.//

15A: .05(6)(a)Observed prep cooler across from soup holding unit unable to maintain proper cold holding temperatures. Cooler was holding a minimum ambient air temperature of 41.2F and several foods observed cold holding above 41F in this cooler.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15B: .05(6)(d),(e)Observed accumulation of debris on inside walls and top surface of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

6-1A: .04(6)(f)Observed all foods in grab 'n' go cooler at front of restaurant (cream cheese, pasta, salad, yogurt, fruit salad with cut melon) cold holding above 41F. Observed three slices of cheesecake cold holding above 41F on the top shelf of display cooler// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were cold holding improperly for more than 4 hours and were discarded.//

6-1D: .04(6)(i)Observed food in the top of three prep coolers (sausage, cheese, raw eggs, chicken, salmon, sliced meats) intended to be on 6-hour time control with no label to indicate when the time control period started. Person in charge could not provide written procedures for time control.// When using Time Control (TPHC) for a maximum of 6 hours:

1. cold foods shall start at 41°F (5°C) or below and may not exceed 70°F (21°C) within the 6 hours; (P)
2. the food temperature shall be monitored unless the room temperature is maintained to ensure the food does not exceed 70°F (21°F); (P)
3. the food items shall be labeled with a start and discard time, not to exceed 6 hours; (PF)
4. foods not consumed or exceeding 70°F (21°C) before the discard time shall be discarded; (P)
5. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (PF) Corrective Actions: Person in charge stated foods were moved from the walk-in cooler at 7am, which was cold holding properly. Foods were labeled with the start time and will be discarded after 6 hours.//

8-2B: .07(6)(o)Observed an employee's personal medicine stored on a shelf next to plastic wrap and above clean plates.// 1. Only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Medicine was relocated to a designated area.//

8-2B: .07(6)(e)Observed a can of residential pesticide (ant and roach killer) in the facilty.// Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: Pesticide was discarded.//

8-2B: .07(6)(b)Observed chemical in a spray bottle not labeled.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge knew that the chemical was degreaser. A label was added.//

10D: .04(8)(b)Observed two containers of hummus with printed expiration dates of November 25, 2025. Observed two more container of hummus with printed expiration dates of December 18th, 2025. Observed seven yogurt cups with printed expiration dates of February 12th, 2026.// Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Foods were discarded.//

14B: .05(10)(e) 1,2,4Observed several containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were just recently sanitized. They were separated to air dry.//

17D: .07(3)(h)Observed an employee's cell phone on the edge of a prep cooler. Observed an employee's personal clothing stored touching packages of soda. Observed another employee's personal clothing stored touching a package of bread.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee's personal items were relocated to a designated area separate from food and equipment.//

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that employees had been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees signed an employee health agreement during inspection. Person in charge was able to provide signed employee health agreements for all other employees on site.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log). SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding for more than 4 hours were discarded. Foods cold holding for less than 4 hours were allowed to cool down.//

6-2: .04(6)(g)Observed the following time/temperature control for safety foods that were prepared or opened more than 24 hours ago and did not bear a date mark: 2 containers of hummus, smoked fish salad, cut tomato, hard boiled eggs, roast beef, turkey, ham, pastrami, and roasted red peppers.// Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge knew when foods were prepared or opened. A date mark was added to all foods.//

8-2B: .07(6)(g)Observed wiping cloths used for cleaning food contact surfaces stored in a chlorine sanitizer solution above 100ppm.// Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Wiping cloths were removed and sanitizer was remade to appropriate concentration.//

13A: .02(1)(d)No inspection report was posted.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Person in charge posted inspection report during inspection. Please post today's inspection report in public view.//

15C: .05(7)(a)2,3Observed black mold-like substance on nonfood-contact surfaces of ice machine.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Ice machine was cleaned during inspection.//

16B: .06(2)(r)Observed cold water valve on handwashing sink in front prep area that does not work (Sink only provides hot water). Observed both faucets at 3-compartment sink are leaking.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

18: .07(5)(k)Observed two live roaches come out of top door of ice machine when opened. Observed two live roaches on wall in hallway leading to office. Observed live roach on packaged commercial juice behind front counter.// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: Could not fully correct on site. Please correct by 6/9/25 or permit will be suspended. Juice was discarded.//

18: .07(5)(l)Observed dead insects and insect fragments inside of glass cooler used for dry storage. Observed dead insect bodies stuck to tape on wall leading to hallway.// Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)

4-2B: .05(7)(a)1Observed black mold-like accumulation on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

5-2: .04(7)(e)Menu board does not have asterisk indicating that smoked salmon is served raw. Menu board does not have an asterisk next to dishes that may contain undercooked eggs. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1A: .04(6)(f)Observed multiple time and temperature control for safety (TCS) foods in prep coolers cold holding above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods had been cold holding improperly for less than 4 hours. Ice bags were placed on food to allow for cooling.

2-2B: .03(5)(j)1&2Observed employees drinking from unapproved containers (open cups, water bottles) throughout kitchen. THIRD CONSECUTIVE VIOLATION Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were discarded.

8-2B: .07(6)(g)Observed bleach sanitizer buckets with too high of a concentration. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizers were remade.

8-2B: .07(6)(b)Observed multiple spray bottles of chemicals without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Items were labeled.

12B: .03(5)(i)Observed two employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hairnets.

14A: .04(4)(k)Observed in-use spoons held in water at a temperature below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Spoons were recleaned, sanitized, and placed into a clean and dry container.

15B: .05(3)(h),(i)Person-in-charge could not locate test strips for quat or chlorine sanitizers. SECOND CONSECUTIVE VIOLATION A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Person-in-charge was provided with test strips for quat and chlorine sanitizers.